Veggie Stuffed Peppers
- Total Time
While red bell peppers are a bit more expensive than their green counterparts, they contain about 10 times more vitamin A, plus their flavor is milder and sweeter.
sweet red pepper(s)4 medium, halved and seeded
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
canned diced tomatoes14 ½ oz
frozen corn kernels5 oz, thawed
chili powder½ tsp
table salt½ tsp
black pepper¼ tsp, freshly ground
long grain cooked brown rice1 cup(s)
- Preheat the oven to 375°F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.
- To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.
- Stuff the filling into each bell-pepper half. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through, 20–25 minutes. Yields 2 bell-pepper halves per serving.